Raspberry Ricotta Pancakes ... yum.
Special thanks to Tinky Weisblat, foodie and blogger extraordinaire, for all her encouragement and caring in pulling together so many of us to celebrate Massachusetts Farmers Market Week last week!
RASPBERRY RICOTTA PANCAKES
1 cup biscuit mix
2/3 cup low fat milk
1 rounded tablespoon ricotta cheese
1/4 cup egg sustitute (or 1 small egg)
1/2 cup fresh or frozen raspberries
Using a wooden spoon blend biscuit mix, milk, cheese and egg until smooth. (If making the batter the night before, refrigerate before adding raspberries.) Gently fold in raspberries. Set aside for a few minutes while lightly oiled griddle heats up over medium heat. Spoon about 1/8 cup onto prepared griddle. When bubbles form over the top and the sides look dry, turn the cakes to cook another minute or two or until bottoms are lighltly browned. Serve with a dab of butter and raspberry or maple syrup. For an extra special treat add a dollop of Creme Fraiche instead of butter and drizzle the syrup on top. Makes 6-8 cakes.